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Slice 1/3 of the baguette and lightly brush with olive oil. Toast the pieces for a few minutes. Arrange the toasted pieces and whole baguette in the center of the board as the centerpiece. Place olives, jams, pickles, and honey into small bowls or dishes so that they don't leak onto the ingredients and board.
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Instructions. In small separate bowls or ramekins add goat cheese, olives, and jam or mustard. Using the COOKtheSTORY Charcuterie Maps as a general guide, place bowls on serving platter according to the shape board you're using. Arrange gouda and cheddar on platter by fanning around bowls.
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But a memorable board requires a bit more effort than merely dumping cheese cubes on a platter, a move Johnny strongly advises against. Instead, a good charcuterie board takes some thoughtful preparation and an investigative eye at your local grocery store. Here are the steps to building the perfect board. Choose a serving platter.
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You can leave cheeses whole, cut into individual pieces, or cut up only half of each piece and leave the other half whole (very soft cheeses should be left whole). Place on the board, again spacing them out. Add cheese knives if needed. Fill in some of the gaps with fresh fruit and veggies, sweets, and briny foods.
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Material: Charcuterie boards can be made from a variety of materials, including wood, marble, slate, and even glass. Wooden boards are the most popular choice because they are durable and provide a natural look that complements the food. Shape: Charcuterie boards come in a variety of shapes, including round, rectangular, and square. Choose a.
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According to Garde Manger: The Art and Craft of the Cold Kitchen, charcuterie is a French term, stemming from chair (meat) and cuit (cooked). Makes sense, given how much classic charcuterie boards focus on preserved meat products like bacons, sausages, and pâtés. Don't let that definition hold you back, though, as modern charcuterie draws on a wide palette of food, including cheeses, fresh.
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These bigger elements, along with the larger cuts of cheese, serve as visual anchors. Step 2: Cut and position the cheese on the board. Cut the cheese into a variety of shapes (wedges, slices, cubes, etc.). Position the cheeses evenly across the board. Step 3: Arrange the meats around the cheese and dishes.
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Storytelling: Share entertaining anecdotes, historical tidbits, or fun facts related to charcuterie, adding depth and personality to your workshops. Social Media Integration: Encourage attendees to share their workshop experiences on social media, using branded hashtags or geotags to boost engagement and visibility.
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CHEESE | Cheese is always a crowd pleaser. Add a mix of soft and hard cheese options, like brie, aged cheddar, goat cheese, and pecorino romano. BREAD + CRACKERS | A mix of fresh bread (think a crusty baguette) and a variety of organic-looking crackers are perfect for pairing with cheese or dips.
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Fold the meats in a variety of patterns (I fold in half, then in half again) or fan them out. Step 3: Add spreads and pickled items that require a dish. Add your pickled items, jellies, honey, spreads, dips, etc. to bowls and ramekins. Add them to the board next to items they pair well with (i.e. honey next to brie).
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Downloadable Charcuterie Board Maps. Once you've decided what to put on your Perfect Charcuterie Board, it's time to arrange everything! Download the templates below to guide you along the way. There's options for square, rectangular, and circular boards.
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The word charcuterie refers to cold cooked, cured, or smoked meats; so, technically speaking, a traditional charcuterie board is just a meat platter.
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Aim for 2-3 oz. of meat per person and 2-3 oz. cheese per person for an appetizer. For a 2-3 person board, that would be 4-6 oz. meat and 4-6 oz. cheese. Double the portion of meat and cheese if it will be served as a main course. For a 2-3 person board, that would be 8-12 oz. meat and 8-12 oz. cheese.
